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Mexi-Mac Burgers and Waffle Fries with Taco Sauce

I call my version of a Big Mac a "Big S'mack." This is my "Spicy Mexi-Mac." The patties are half beef, half chorizo. It's burger and fries with a south of the border twist. The secret to this flavorful burger is the mix of chorizo and ground beef, and just a few spices turn these frozen waffle fries into a zesty, spiced side.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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Waffle Fries:

1 bag frozen waffle cut fries

Salt and pepper 

1/2 teaspoon ground cumin 

1/2 teaspoon chili powder 

1/2 teaspoon ground coriander 

1/2 teaspoon granulated garlic 

3 to 4 scallions 

Special Sauce:

1 cup sour cream

1/2 cup ketchup, Sir Kensington's preferred brand 

1/2 cup drained pickled jalapeno peppers, mild, hot or a mix 


3 cloves garlic

1 small white onion 

1/2 pound Mexican beef chorizo or Mexican pork chorizo 

1 pound ground beef 

Salt and pepper 

About 1 tablespoon Worcestershire, Lea and Perrins preferred brand 

1 tablespoon neutral oil 

Gem romaine or iceberg lettuce 

4 slices yellow cheddar or American cheese 

4 slices Pepper Jack cheese 

4 sesame seed rolls, Big Marty's preferred brand

Sliced pickle chips, spicy Italian by Grillo's preferred brand

1 bottle mild or hot taco sauce

Mezcal Sour, for serving, recipe follows

Mezcal Sour:


1 1/2 ounces mezcal 

1 lemon, juiced 

1 lime, juiced 

2 tablespoons simple syrup 

Seltzer, for topping 


  1. Preheat oven to 450 degrees F with rack above center.
  2. Gather your ingredients.
  3. For the waffle fries: Line a baking sheet with parchment, scatter the waffle fries and place in oven to cook 25 minutes. Give the pan a shake or the fries a flip once, midway. In a small ramekin, combine about 1 teaspoon salt, 1/2 teaspoon pepper, the cumin, chili powder, coriander and granulated garlic. Thinly slice the scallions. To serve, toss fries with spices.
  4. For the special sauce: In a small bowl, combine sour cream and ketchup. Remove the jalapenos from brine, place on cutting board and add a small splash of brine to sauce. Finely chop peppers and stir into sauce.
  5. For the burgers: Preheat large cast-iron skillet or griddle over medium-high heat.
  6. Peel and grate garlic and a quarter of the onion -- save the remaining onion for topping. Cut casing off from fresh chorizo and place in bowl. Add beef and season with salt, pepper, grated garlic and onion and Worcestershire sauce. Combine the sausage and beef. Score the meat into 4 sections. Form 4 meat patties thinner at center than the edges for even cooking. Drizzle the patties with oil.
  7. Chop the remaining onion and chop some lettuce, about 2 cups.
  8. Crisp the patties and cook 4 to 5 minutes. Flip the patties and top with a slice of both cheeses and cook another 2 to 3 minutes.
  9. To build burgers: bun bottom, onions, pickles, lettuce, patties, special sauce, bun top. Pile the fries alongside and top with taco sauce and reserved scallions.

Mezcal Sour:

Yield: 1 serving
  1. Add ice, mezcal, juices and simple syrup to a cocktail shaker. Shake or stir then drain into a highball full of ice. Top with a splash of seltzer. 
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